Process for preparing cooked bacon having reduced levels of N-nitrosamines

Abstract

A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines. The process comprises the steps of nitrite-curing, heat processing and slicing bacon bellies and then spraying or otherwise applying to the resulting slices, before cooking, a treating solution containing liquid smoke and a reducing sugar.

I claim: 
     
       1. A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, said process comprising the steps of nitrite-curing, heat processing and slicing bacon bellies and then applying to the resulting slices, before cooking, (a) a liquid smoke in concentration to provide 5 to 400 ppm phenols and 10 to 2000 ppm carbonyl compounds based upon the weight of the sliced bacon, and (b) from 150 to 10,000 ppm of reducing sugar, based upon the weight of the sliced bacon. 
     
     
       2. The process of claim 1 wherein said liquid smoke is in concentration to provide 20 to 160 ppm of phenols and 10 to 800 ppm of carbonyls, based on the weight of the sliced bacon, and said reducing sugar is in concentration to provide 500 to 6,000 ppm based on the weight of the sliced bacon. 
     
     
       3. The process of claim 1 wherein said liquid smoke is in concentration to provide 40 to 120 ppm of phenols and 30 to 360 ppm of carbonyls based on the weight of the sliced bacon, and said reducing sugar is in concentration to provide 1,000 to 3,000 ppm based on the weight of the sliced bacon. 
     
     
       4. A process for preparing cured bacon which, when cooked for consumption, contains substantially reduced levels of N-nitrosamines, said process comprising the steps of nitrite-curing, heat processing and slicing bacon bellies and then applying to the resulting slices, before cooking, a treating solution containing a liquid smoke in concentration to provide 5 to 400 ppm phenols and 10 to 2,000 ppm carbonyl compounds, based on the weight of the sliced bacon, the ratio of carbonyls to phenols being within the range of 0.5-5 to 1, and   from 150 to 10,000 ppm of reducing sugar, based on the weight of the sliced bacon.   
     
     
       5. The process of claim 4 wherein the ratio of carbonyl to phenolic compounds is within the range of 0.75-3 to 1. 
     
     
       6. The process of claim 5 wherein said liquid smoke is in concentration to provide 20 to 160 ppm of phenols and 10 to 800 ppm of carbonyls, based on the weight of the sliced bacon, and said reducing sugar is in concentration to provide 500 to 6,000 ppm based on the weight of the sliced bacon. 
     
     
       7. The process of claim 5 wherein said liquid smoke is in concentration to provide 40 to 120 ppm of phenols and 30 to 360 ppm of carbonyls, based on the weight of the sliced bacon, and said reducing sugar is in concentration to provide 1,000 to 3,000 ppm based on the weight of the sliced bacon. 
     
     
       8. The process of claim 4 wherein said treating solution also contains an effective amount of a food grade emulsifier which does not substantially increase N-nitrosamine formation. 
     
     
       9. The process of claim 8 wherein said food grade emulsifier is a polysorbate emulsifier. 
     
     
       10. The process of claim 8 wherein said food grade emulsifier is polysorbate 80.